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Amish Potato Salad

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Amish Potato Salad is a sweet, tangy, and creamy side dish made with tender potatoes, hard-boiled eggs, celery, and carrots tossed in a mustard-mayo dressing—perfect for BBQs, picnics, or classic comfort food spreads.

Ingredients

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  • 3 cups russet potatoes, peeled and cubed
  • 2 hard-boiled eggs, chopped
  • 1/2 cup celery, diced
  • 1/4 cup shredded carrots
  • 1/4 cup onion, finely chopped
  • Dressing:
  • 1/2 cup mayonnaise
  • 1 tablespoon yellow mustard
  • 1 tablespoon apple cider vinegar
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Paprika (for garnish)

Instructions

  1. Boil cubed potatoes in salted water for 10–12 minutes until tender but still firm. Drain and let cool.
  2. In a large bowl, mix cooled potatoes with chopped eggs, celery, shredded carrots, and onion.
  3. In a separate bowl, whisk together mayonnaise, mustard, vinegar, sugar, salt, and pepper until smooth.
  4. Pour dressing over the potato mixture and gently fold to combine.
  5. Cover and refrigerate for at least 1 hour before serving to allow flavors to meld.
  6. Sprinkle paprika over the top before serving and garnish with extra shredded carrot if desired.

Notes

  • Chill the salad overnight for even better flavor development.
  • Use sweet onions for a milder bite or red onion for color.
  • Boil potatoes whole and peel after for a creamier texture.
  • Pairs well with grilled meats or sandwiches.

Nutrition

Find it online: https://yumfoodusa.com/amish-potato-salad/